1 c. shortening 1 c. sugar 2 eggs 1/2 tsp. vanilla 3 c. Gluten-Free Flour Blend *** 1 1/2 tsp. xanthan gum 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 c. sour cream
What to do:
1. Cream shortening and sugar. Add eggs and vanilla. Mix well. 2. Mix together dry ingredients and add to creamed mixture with sour cream; mix until smooth. Cover bowl and chill bowl at least 1 hour. 3. On rice floured surface, roll out to 1/4 inch thickness. Cut into desired shapes. 4. Place on ungreased cookie sheets. Bake at 350°F for 8 to 10 minutes. Do not over bake. 5. Remove cookies to wire rack or paper towels to cool. Frost with Butter Cream Frosting; color frosting if desired.
Makes about 3 dozen cookies.
*** Gluten free Flour Blend * 6 c. Brown or White Rice Flour * 2 c. Potato Starch * 1 c. Tapioca Flour
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance